Sunday, August 19, 2012

Dutch Oven Garlic-Herb Pork Roast with Potatoes Recipe

Oh, man! I came up with a slam-dunk Dutch Oven recipe that everyone who likes pork will love.

Dutch Oven Garlic-Herb Pork Roast with Potatoes Recipe
Ingredients:
3 to 5 lb pork roast
5 red potatoes, wedged
1 onion, wedged
4 garlic cloves, pressed
1 cup mixed chopped herbs (I use fresh basil, oregano, sage, thyme, parsely, chives or green onion)
salt and pepper

Two or three days before you plan on cooking the roast, mix pressed garlic, herbs and salt and pepper (Reserve a 1/4 cup of this mixture for the potatoes) together, then rub all over roast. Put the herbed roast in a plastic bag or large covered glass bowl to "marinate".

When ready to cook:
Place herbed roast in bottom of Dutch oven. Add enough water so the roast is sitting in about 1 inch of water. Cover and cook over medium heat (I use a tri-pod and place it just above the flames or above coals). Cook for 1 1/2 hours to 2 hours, checking every now and then to make sure there is still water in the bottom of the Dutch oven. Add potatoes and onion, along with the rest of the "herb marinade". At this point you only need about a 1/2 inch of water in the bottom to keep stuff from sticking. Cook until potatoes are done (about 30 minutes). The potatoes will soak up the flavoring from the pork, making them extra yummy! Slice and serve immediately. 

Hope you enjoy this easy gourmet camping meal :)

Blessings,
Jackie 

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